I feel like we have done a lot eating this summer so I’ve tried to cut back on carbs where I can. These muffins almost tasted better made ahead of time rather than right from the oven. They hold their shape better and they are light and fluffy. I like to add a little sprinkle of extra monkfruit sugar on top since these are a little less sweet than traditional muffins, but we gobbled them up heated up with a little butter on it.

Perfect Low Carb Blueberry Muffins
(Adapted from Made in a Day)

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2 cups blanched almond flour or 1/4 cup coconut flour with 1 cup almond flour.
10 tbsp/5 oz. heavy whipping cream or almond milk
2/3 cup fresh blueberries
1 tsp vanilla extract
4 tbsp xylitol sweetener or 3 tsp of stevia
2 large eggs, beaten
1 tbsp baking powder
1/2 tsp salt

Preheat oven to 350 F. Place 8 muffin liners into a muffin pan.

In a mixing bowl, add almond flour, sweetener, baking powder, salt. Whisk together to blend.

Stir heavy cream, vanilla extract and beaten egg in a mixing bowl until well blended.

Gently fold in blueberries into the batter.

Fill each muffin liner all the way to the top and bake 25 minutes. Cool before serving.

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